Sweet Herb Sorbet
A refreshing herb-infused sorbet with bright lemon flavor, perfect for summer gatherings or a light, sophisticated dessert for herb lovers. Easily customizable with your favorite herbs.
Ingredients
Instructions
- Place the sugar in a saucepan and add the water.
- Bring to the boil, stirring until the sugar is dissolved.
- Chop the herb leaves and add them to the pan.
- Cover, then remove from the heat.
- Leave to infuse for 20 to 30 minutes.
- Test for flavor; if it is too light, bring to the boil again and infuse for another 15 minutes.
- Strain the liquid and add the lemon juice.
- Transfer the mixture to an ice cube tray and freeze for 2 to 3 hours.
- When the sorbet is semi-frozen, whisk the egg white until stiff and fold it into the mixture.
- Return to the freezer for a further 3 to 4 hours or until frozen.
- Serve the sorbet in individual dishes and decorate each with extra herb leaves.
Tips & Substitutions
For a more intense flavor, you can use fresh mint syrup instead of superfine sugar and water. If you don’t have egg whites, a vegan alternative like aquafaba works well. Ensure you whisk the egg whites to stiff peaks for a light and airy texture. If you want to experiment, try adding a splash of lime juice or infusing with basil for a unique twist.
Serving Suggestions
Serve the sorbet in chilled bowls for an elegant presentation. It pairs beautifully with a light dessert like Swedish Cardamon Coffee Cake or can be served alongside fresh berries for a refreshing contrast. Garnish with extra spearmint leaves for a pop of color and flavor.
Storage & Reheating
Store leftover sorbet in an airtight container in the freezer for up to two weeks. To reheat, let it sit at room temperature for about 10 minutes before scooping, or microwave for a few seconds if it’s too hard. Be careful not to melt it; you want it icy yet scoopable.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Herb Sorbet contains roughly 216 calories, with 6g protein, 46g carbohydrates, and 3g fat. It is an excellent source of iron (67% of the Daily Value), vitamin C (24% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried mint instead of fresh?
While fresh mint provides the best flavor, you can use dried mint in a pinch. Use about one-third of the amount since dried herbs are more concentrated. Infuse the sugar water mixture for a shorter time to avoid bitterness from the dried leaves.
Is it possible to make this sorbet without an ice cream maker?
Yes, this recipe is designed to be made without an ice cream maker. Just follow the steps for freezing and whisking the egg whites at the right time. The key is to make sure to stir the mixture occasionally while freezing to achieve a smooth texture.
How can I make this recipe vegan?
To make this sorbet vegan, replace the egg white with aquafaba, which is the liquid from canned chickpeas. Use approximately 3 tablespoons of aquafaba and whip it just like you would the egg white. This will help create a light texture without the use of eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).